Foodie Wednesday: Frittata with Potato and Prosciutto

(The Potatoes, Onions & Garlic cooking...is there anything that smells better than onion and garlic?)

(The egg, whipping cream, basil & prosciutto mixed together)

(Everything cooking together in the pan)

(The Finished Product!)

(Side View of my Piece)

So for my latest Giada creation I chose the Frittata with Potato and Prosciutto. After I made Giada's other frittata I spoke to my mom and she told me this one is even better. She was SO right! This fritata had a whole lot more flavor, not that the other one wasn't good, because it was, but this one was AMAZING! And amazingly easy to make:) The leftovers re-heat well too!

Ingredients

2 tablespoons olive oil

1/2 onion, chopped

1 (15-ounce) potato, peeled and cut into 1/2-inch cubes (I didn't peel my potato).

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 large eggs

1/4 cup whipping cream

1/4 cup grated Parmesan cheese

2 ounces thinly sliced prosciutto, coarsely chopped

2 tablespoons fresh basil

Directions

In a 9/12-inch-diameter nonstick ovenproof skillet, heat the oil over medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and saute over medium-low heat unil the potato is tender and golden, about 15 minutes.

Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese, prosciutto, and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set but the top is still runny, about 2 minutes. Place the skillet under teh broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.

Post in Comments:

What are you favorite frittata ingredients?